Ground Beef Stir Fry
A quick, delicious, and satisfying meal featuring ground beef and colorful veggies, perfect for busy weeknights.
Ingredients
Main Ingredients
- 1 pound 80-20 ground beef Choose lean ground beef for a lighter dish.
- 2 medium zucchini, sliced
- 8 ounces brown mushrooms or baby Bella, sliced
- 1 carrot, julienned
- Chives or green onions, optional for garnish
Sauce Ingredients
- 3 Tbsp low-sodium soy sauce Use gluten-free tamari for a gluten-free option.
- 3 Tbsp BBQ sauce Original, sweet, or smoky.
- 2 Tbsp real maple syrup
- 2 garlic cloves, grated or minced
- 1 tsp ginger, grated Alternatively, use 1 cube frozen ginger or 1/4 tsp ground ginger.
- 1 Tbsp sesame oil
Instructions
Preparation
- In a small bowl or measuring cup, combine all the sauce ingredients and set aside.
Cooking
- Set a large skillet or wok over medium/high heat and add 1 tablespoon of oil. Add the ground beef and sauté, breaking it up with a spatula for about 5 minutes, or until it’s fully cooked and lightly browned. Transfer the beef to a separate bowl, keeping any oil in the pan.
- In the same skillet, add a little more oil if needed and add all your veggies. Sauté and stir frequently for 2-3 minutes, until the zucchini is half done and crunchy.
- Put the cooked ground beef back in the pan, then pour in the sauce. Stir to combine and cook for about two minutes, or until fragrant. The zucchini should be crisp-tender.
- Season with salt and pepper to taste, then remove from heat. Serve over freshly cooked rice or in lettuce cups, garnish with chives if desired.
Notes
To store, let it cool to room temperature, then transfer to an airtight container. Can be stored in the refrigerator for up to 3 days or frozen for up to a month. Thaw in the fridge before reheating.